서울대학교 식품바이오융합연구소 (CFB) - 조철훈 (Lipids in Health and Disease, Vol.14 : 1-9, 2015)

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제목: 조철훈 (Lipids in Health and Disease, Vol.14 : 1-9, 2015)

작성일: 2016-02-11
조회수: 86

Muhammad I. Khan, Joong-Seok Min, Sang-Ok Lee, Dong Gyun Yim, Kuk-Hwan Seol, Mooha Lee, Cheorun Jo

Cooking, storage, and reheating effect on the formation of cholesterol oxidation
products in processed meat products

Lipids in Health and Disease

BioMed Central

Vol. 14 (2015)

1-9

첨부파일:

조철훈-Muhammad Issa Khan-20150831-SCIE.pdf (366.05KB)

다음글: 조철훈 (Lipids in Health and Disease, Vol.14 :1-9, 2015); / 연구소; Muhammad Issa Khan, Muhammad Nawaz Adrees, Muhammad Sajid Arshad, Faqir Muhammad Anjum, Cheorun Jo, Aysha Sameen Oxidative stability and quality characteristics of whey protein coated rohu (Labeo rohita) fillets Lipids in Health and Disease B..

이전글: 조철훈 (Poultry Science, Vol.94 : 1964-1972, 2015); / 연구소; Dinesh D. Jayasena, Samooel Jung, Hyun Joo Kim, Hae In Yong, Ki Chang Nam, Cheorun Jo Taste-active compound levels in Korean native chicken meat: The effects of bird age and the cooking process Poultry Science Poultry Science Association Inc. ..

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